aglika Recipe Reviews (Pg. 1) - Allrecipes.com (10838490)

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Green Salad with Cranberry Vinaigrette

Reviewed: Nov. 10, 2006
This was perfect!Thank you for the wonderful recipe!
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1 user found this review helpful

Hot Cranberry Tea

Reviewed: Nov. 10, 2006
This was refreshing, healthy and wonderfully festive. I will cut back on the sugar next time and maybe even use honey instead, though, because it was a bit too sweet for our taste. Also, I added six lemongrass leaves, since I have it growing in the yard and we love lemongrass as a tea and as an herb. This is deffinintely a keeper. Thank you!
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1 user found this review helpful

Mini Zucchini Bread

Reviewed: Nov. 9, 2006
Thank you Shannon for a wonderful recipe. It was yummy and aromatic. I made some changes that were just a personal preference in my baking, but I am sure that it is great without any changes too, so that is why I have no hesitations for a 5 star rating. For those of you that feel experimental, this is what I did and how I plan to keep using this recipe. I used 1/2 c white sugar and 1/2 c pakced brown sugar; only 3/4 c all purpose flour, but also added 1/2 c whole wheat flour and 1/4 c oats. I increased the cinnamon to 1 tsp and added 1/2 tsp nutmeg and 1/4 tsp allspice. I also increase the baking powder to 1 tbsp and used walnuts instead of peacans (they are cheaper). It was just yummylicious!!!! Next time I will use 1 1/2 to 2 c zuccini, just to sneak in more veggie nutrients for my picky 2 year old who loved this healthy desert. Thank you!
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36 users found this review helpful

Apple-Cranberry Crisp

Reviewed: Nov. 8, 2006
This was wonderfully refreshing and yummy. I served it hot with vanilla ice cream and everyone enjoyed it greatly. Thanks, Christina! I did use walnuts instead of pecans and increased the amount to 3/4 c, and the cranberries to 1 c, but that was just because of our personal preferences. I didn't use quick-cooking oats, but just regular ones and moistended them a bit by mixing on a few occasions while baking in the last 10 minuts and it was yummy. Next time I may even use more oats, but again that is just because of my experimental nature and personal taste. Thank you for a keeper recipe!
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4 users found this review helpful

Japanese Ginger Salad Dressing

Reviewed: Nov. 4, 2006
Thanks to all the other reviewers I put together an amazing dressing. Thank you all and Paula, thank you! This is what I did: 1/2 tsp Mongolian Fire Whack Oil, 3/4 c olive oil, 1/4 c sesame oil, 1/4 c fresh lemon juice, 1/3c fresh lime juice, 1 tbsp fresh minced garlic, 2 tbsp fresh minced ginger, 1/2 c fresh minced carrot, 1 tsp Dijon mustard, 1/4 c soy sauce, 1 tbsp honey, 1 tsp sugar. It took a lot longer to prepare because of all the mincing of the carrots and ginger, but it was SO WORTH IT!!!!!! I have already added this recipe to my box of favorites. THANKS TO ALL!!!
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7 users found this review helpful

Curry-Coconut Shrimp

Reviewed: Nov. 4, 2006
After reading the other reviews I made some changes. The end result was PERFECT!!! IT CAME OUT BETTER THAN MY FAVORITE RESTAURANT. If you make it this way you will not be dissapointed. This is what I did: I mixed in the blender 1/4 c canola oil, 1 medium onion, 1 red bell pepper and 5 cloves of garlic to create a chunky paste. I then sauted it for 4 min, lowered the heat to simmer and added 2 tsp minced ginger, 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp sugar, 1/4 tsp crushed red pepper flakes and 2 tbsp flour, mixing energetically for 2 min. I then gradually added 2 c of light coconut milk all the while mixing energetically untill the sause thickened and became uniform. I simmered the sauce for 4 min, then increased the heat to medium-high again, added the shrimp, mixed well to coat and cooked for 4-5 min. Finally I added 1/2 c chopped fresh cilantro and 3/4c shredded coconut, mixed one last time and turned off the heat. THE RESULT WAS HARDLY ENOUGH FOR 2 CURRY LOVERS!!! YUM, YUM, YUM! THANK YOU DAKOTA and all the reviewers! I also plan on making this with chicken and I will try peanuts instead of shredded coconut next time.
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215 users found this review helpful

Jimmy Dean Breakfast Casserole

Reviewed: Nov. 2, 2006
This was great, but I made some changes. I used 1 1/2 tsp Adobo instead of the salt, and 1/2 tsp black pepper instead of 1/4 tsp, 3 cups of cubed bread instead of 6 (thanks to all the other reviewrs' suggestions), 32 oz of sausage instead of 16 oz, and 12 instead of 10 eggs. I also added 1/4 tsp cumin, 2 tbsp minced garlic, and 1 chopped yellow pepper. I stir fried the garlic with the saussage, dry mixed all the spices separetly and then layered and mixed everything in the dish. Make sure the cheese is well mixed in the dish. It came out very moist and rich. I may use a bit less milk next time, though. Try it, it is wonderful!
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2 users found this review helpful

Jimmy Dean 6-Layer Breakfast Casserole

Reviewed: Nov. 2, 2006
Not the greatest. It sounded good looking at the ingredients, but it came out very dry. Not enough eggs for my taste either. Maybe it will work better with some adjustments.
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12 users found this review helpful

Cranberry Salad Dressing

Reviewed: Oct. 29, 2006
I don't normally make fruity salad dressing, but I was looking for something different and this was WONDERFUL! Iloved the THICK texture, the BRIGHT COLOR and the REFRESHING AND TANGY taste. I did use 1 tbsp of minced onion and next time will try it with 2 or even three, just because I like how it works with the other flavors in the dressing. I may also try it with a 3/4c vingar instead, just because I like more sour dressings.
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11 users found this review helpful

 
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